REDSKIN POTATO PIZZA WITH ASPARAGUS AND GARLIC
Serves 4 to 6

INGREDIENTS
19 ounce basic pizza dough 
1 medium redskin potato, thinly sliced
2 to 3 tablespoons yellow cornmeal 
2 garlic cloves, thinly slice
4 ounces Havarti or Bel Pease cheese
8 ounces part skim mozzarella Thinly sliced
Olive oil for brushing 
Freshly grated Romano chasse for garnish
6 asparagus spears,  blanch or microwave tender

Preparation: Place an ovenstone on the rack of  the oven, closest to the heating element. Preheat at 500 degress F, for 1 hour.

Roll the pizza dough on a floured board into a rectangle slightly smaller than the ovenstone. Spread the cornmeal on the pizza peel just in the area where the pizza will lie. Place the dough on top of the cornmeal and brush it lightly with olive oil.  

Place on the slices of mozzarella on the dough, then dot with the garlic. Cover the dough with potato slices and arrange the asparagus spears radiating spoke-fashion the center of the pizza. Place slices of Havarti and Bel Paese on top of the vegetables. ( you can sub Muenster for Bel Paese)

Slide the pizza onto the preheated oven stone and bake at 500 degress  F. for 10 to 14 minutes or until the crust is golden.

Remove the pizza from the oven and place it on a cooling rack. Brush the edges with olive oil and garnish with Romano cheese. Cut into slice with pizza wheel and serve.

BARBECUED CHICKEN PIZZA WITH BLACK BEAN SAUCE
Serves 4 to 6

INGREDIENTS
1 whole chicken breast-cooked – slice into strips
¼ cup molasses-based barbecue sauce
19 ounces Basic Pizza dough 
2 to tablespoons yellow cornmeal
½ cup Black Bean Sauce
6 ounces low-moisture part-skim mozzarella cheese
1 small roasted red bell pepper, sliced into strips
½ cup sliced fresh mushrooms
3 ounces smoked mozzarella or smoked Provolone cheese. Diced

Preparation: Place an ovenstone on the lowest rack of the oven, closest to heating element.
Preheat at 500 degrees F. for 1 hour.

Roll the pizza dough on a flour board slightly smaller than the ovenstone. Spread the cornmeal on the pizza peel just in the area where the pizza will lie. Place the dough on top of the cornmeal. Spread the black sauce on the dough, then top with the mozzarella. Arrange the chicken, roasted bell pepper and mushrooms on top of the cheese, then sprinkle with smoked Mozzarella or Provolone.  

Slice the pizza onto the preheated ovenstone and bake at 500 degrees F for 10 to 14 minutes until the crust is golden. Remove the pizza from the oven and place it on a cooling rack. Brush the edges with olive oil and garnish with chopped green onion. Cut into slices with a pizza wheel and serve.

Black Bean Sauce: 1 cup cooked black beans, ¼ cup thick tomato,1/4 teaspoon crushed garlic,1/2 teaspoon cajun seasoning, dash of hot sauce and ¼ cup molasses –based barbecue sauce. Mash the beans. Then stir the remaining ingredients. Refrigerate the sauce until ready to use.

To see more recipes. Please order his book entitled:
“What Your Mother Never Taught You The Pizza Gourmet Will"

 

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